Place chicken, salsa, green chilies, taco seasoning and water in a 4-inch deep, half-steamtable pan and mix to combine. Cover tightly and bake at 350°F until chicken is tender, shreds easy, about 2 hours. Shred chicken and hold warm.

Bowl Assembly: In an oven-safe individual serving bowl, place 1 cup beans and top with 1/2 cup chicken, 1 oz enchilada sauce and 1 oz cheese. Place in a hot oven or under a broiler to melt cheese. Top with 1 oz sour cream and 1 oz olives.